Top trends
Local
Seafood consumption in the Middle East continues to surpass the global average. This is driven by the region’s economic development, and more effective supply chain distribution to ensure optimum quality of the ingredient. Locally farmed shellfish is also starting to be commercialised. Dibba Bay oysters, grown just off the coast of Fujairah, are already being supplied to hotels in the UAE and are set to be availabe in major supermarkets by the end of the year.
Health Conscious
Seafood is widely considered a healthy source of protein. Accoring to East Coast Shellfish managing director Ramie Murray: “Oysters are packed with healthy minerals, vitamins, and organic compounds with particularly high concentrations of protein (a single oyster can obtain up to 9g) and zinc along with vitamin D, vitamin B12, iron, copper, manganese, and selenium.” Oysters also contain high levels of niacin, riboflavin, thiamin, vitamin C, phosphorus, potassium, and sodium and are a source of beneficial cholesterol and omega-3 fatty acids.
Sustainability
With over-fishing and endagered stocks becoming major concerns, the industry is increasingly moving towards sustainable practices. For companies such as Qwehli, this approach goes beyond fishing. The company uses technology in order to be sustainable from start (precise selection) to finish (preservation). With traceability also an issue, Qwehli general manager Simon Deprez added: “We can now specify to our chefs where, when and how the fish was caught.”
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